North African Carrot Soup with Chermoula

Ingredients

The soup

• 2 tablespoon olive oil (or butter)
• 1 lbs carrots, cut into ½ inch disks
• ½ large onion, diced
• 4 cloves garlic, smashed
• 1½ teaspoon cumin seeds
• 4 cups chicken or veggie stock
• 2 bay leaves
• 1 teaspoon kosher salt
• ¼ teaspoon white pepper
• 2 teaspoon honey or maple syrup
• ¼ cup yogurt or sour cream (or vegan alternative)

Chermoula

• 1 teaspoon cumin seeds, toasted
• 1 teaspoon coriander seeds, toasted
• 1 cup cilantro
• ½ cup Italian parsley (or more cilantro)
• 1 teaspoon fresh ginger
• 1 teaspoon fresh thyme (optional)
• 2 cloves garlic
• ½ cup olive oil
• ½ lemon zest
• 1 tablespoon lemon juice
• ¼ teaspoon chili flakes (optional)
• ¼ teaspoon salt

Instructions

Nutrition Facts (estimated)